Today we had our bi-weekly sales meeting at the office today. As always it was good to see everyone and chat about our triumphs and successes. We have gotten a lot of new listings since the last meeting and some of us have sold houses. Good job, guys!
Remember this…well, I cannot put it down. I'll probably be finished by the end of the week-and I read at a snail's pace (no time).
The pathway project has been derailed. John and I were having trouble getting it level so, we dug it up and we're back at square one.
This recipe is in heavy rotation at the Farrar house. It came from a boxed recipe collection called Grandma's Kitchen.
Creamed Chicken & Biscuits
½ large onion
1 ½ t butter
4 C chopped, cooked chicken
1 (10 ¾ oz) can cream of chicken soup
1 C sour cream
½ C milk
½ C chopped pimiento (optional)
1 C shredded mild Cheddar, divided
6 frozen or refrigerated biscuits
- Preheat oven to 350 degrees. Grease the bottom and sides of an 11x7" baking dish.
- Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Saute until tender.
- Combine onion, chicken, soup, sour cream, milk and pimiento in a medium bowl and mix well. Spoon mixture into prepared dish. Bake for 15 minutes. Remove from oven.
- Sprinkle baked layer with ¾ C of cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining Cheddar.
- Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
Comments